2 1⁄2 oz Rye, Bulleit
1⁄2 oz Bénédictine
1⁄4 oz Aperol
1⁄4 oz Orgeat

Combine, stir, strain into rocks glass with large ice chunks



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  • Subbed curry leaf syrup for orgeat. Nutty and sweet old fashioned. — ★★★
  • I don’t find it too sweet. I think it’s pretty rye forward and the Black Walnut Bitters really balance it. — ★★★
  • The accents still let the rye show through. — ★★★★
  • A bit sweet — ★★★★
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very cool. I substituted a few drops of dry amontillado for the bitters

TheTaj commented on 1/07/2018:

Surprisingly, all those accent flavors still let the rye show through. Good balance though it may be a bit sweeter than some would prefer.

Pretty good. Next time (there will be one) I might try Campari in place of Aperol to take the sweetness down a smidgin.

Since I'm not a big Aperol fan, I made this with Bigallet China-China in lieu of that. I also added 2 ds of El Guapo Chicory-Pecan bitters instead of the Black Walnut. I liked the resulting drink, but found it a bit too sweet for my taste. I added something approaching 1/4 oz of Eda Rhyne Rustic Black Walnut Nocino (which is fairly bitter) and this brought the sweetness into perfect balance for my taste.